Pan-Seared John Dory: A Beginner's Guide

Pan-seared John Dory is a simple dish that involves frying the delicate, white-fleshed fish in olive oil, butter, shallots, wine, and lemon. Also known as St. Peter's fish, it is said to have a mild flavour and is popular in the UK. John Dory is usually served with a variety of sides, such as green salad, vegetables, or a starch. The fish is often paired with a dry white wine, and the dish can be garnished with lemon wedges to enhance its flavour.

Pan-searing without breading

Pan-searing is a cooking technique that involves cooking food at a high temperature to form a caramelized crust. It is commonly used on meats and vegetables to achieve a crispy, browned exterior.

When pan-searing without breading, it is important to pat the food dry with paper towels before placing it in the pan. This helps to ensure a perfect sear and reduces oil splatter. Additionally, the pan should be preheated on medium heat and brushed with oil to prevent sticking. For the best sear, use a cast-iron pan or a stainless steel skillet.

• Preheat a cast-iron pan or a stainless steel skillet on medium heat.
• Brush the pan with a thin layer of oil.
• Pat your food dry with paper towels to remove any excess moisture.
• Season the food generously with salt and pepper, or other desired seasonings.
• Place the food in the pan, leaving space between each piece to avoid overcrowding.
• Sear the food for several minutes on each side until a brown crust has formed.
• Use tongs or a spatula to flip the food and sear any remaining sides, if necessary.
• Continue cooking until the food is browned and cooked to your desired level of doneness.

For example, when pan-searing John Dory, a type of fish also known as St. Peter's fish, you can follow these steps:

• Lightly oil the fish and sprinkle it with salt, pepper, and parsley on both sides.
• Melt butter in a large saute pan or cast-iron pan over medium heat.
• When the butter is bubbly, add the fish, meat side down, and brown for 3 minutes.
• Use a spatula to ensure the fish isn't sticking, then flip to brown the skin side for an additional 3 minutes.
• Remove the fish from the heat and serve with your desired sides and sauces.

By following these steps, you can achieve a delicious pan-seared dish without the use of breading.

John Dory's UK nickname

John Dory, also known as St. Peter's fish, has a few different nicknames and legends surrounding its name.

The fish's UK nickname, St. Peter's fish, is said to originate from the belief that the characteristic black spot found on either side of its body is an impression of St. Peter's thumb. The fish is referred to as San Martiño on the north coast of Spain, and in New Zealand, the Māori know it as kuparu.

The English name "John Dory" is believed to be derived from its French nickname, "Jean-doré," or "gilded." The addition of "John" is thought to come from a 17th-century song about a sea captain named John Dory. Other etymologies, now rejected, include the Italian "gianitore" (janitor) and French "jaune dorée" (yellow John Dory).

The origin of the name John Dory remains a mystery, with various theories and legends contributing to its intriguing culinary history.

John Dory's French nickname

John Dory, also known as St. Peter's fish, has a unique appearance with a laterally compressed olive-yellow body, a large dark spot, and long spines on its dorsal fin. Its distinct look has earned it interesting nicknames and legends across different cultures.

In France, John Dory is known as "St. Pierre" or "Jaune Doré", which translates to "golden yellow", aptly describing the fish's unusual colouring. The English name "John Dory" is believed to have originated from this French nickname, "Jaune Doré", with the addition of "John" appearing in the 17th century, possibly influenced by a song about a sea captain named John Dory.

The fish's connection to St. Peter is also reflected in its French name, "St. Pierre", as well as its Spanish name, "Janitore" or "San Martiño". According to legend, the dark spot on the fish's flank is said to be St. Peter's thumbprint. This legend varies slightly across cultures, with some believing it to be a sign of gratitude from St. Peter for help with his taxes.

The Māori people of New Zealand have their own name for the fish, "kuparu", which appears to be unique to the region, as it has no cognates in other Polynesian languages.

The John Dory's interesting markings and its association with St. Peter have contributed to its varied and intriguing nicknames and legends across the globe.

John Dory's US nickname

The John Dory, also known as St. Peter's fish, has a few different nicknames and legends associated with its naming. The origin of the name John Dory is unclear, but there are several theories. The most common explanation is that it comes from the French nickname "jaune doré" or "Jean-doré," meaning 'golden yellow', a reference to the fish's colourful sheen. Another theory, recounted in Jules Verne's novel "An Antarctic Mystery," suggests it comes from the Spanish "janitore" or Italian "gianitore," meaning 'janitor' or 'porter', as St. Peter was considered the "janitor of heaven."

Some other nicknames and legends include:

• In the Maori language, the John Dory is called "kuparu," a name unique to New Zealand. The Maori people gifted some pickled casks of this fish to Captain James Cook during his first voyage to New Zealand in 1769.
• The fish is also known as "l'horrible" in parts of France, likely due to its unappealing appearance.
• Fish expert Alan Davidson suggests that the 18th-century actor and epicure James Quin may have been responsible for promoting the fish's popularity, leading to its name.
• Davidson also mentions the possibility that "John" is a nickname, similar to "Jack" in "jackdaw."
• Some people call the fish "Christopher," after another solitary saint.

John Dory's price

John Dory is a unique-looking fish with an oval shape, a thin, flat body, and a large head. It is often considered one of the ugliest fish in the world. Despite its unusual appearance, John Dory is a highly prized fish due to its mild, slightly sweet flavour, firm texture, and pearly-white flesh. It is native to the North Atlantic and cooler parts of the South Pacific, and is commonly landed in the UK, Australia, and New Zealand.

The price of John Dory can vary depending on the source and the weight of the fish. At the time of writing, one source offers John Dory at £21.00 for 500-750g, with the price previously being £31.95. Another source mentions the price of John Dory as $14.99 per pound.

The low yield of meat from John Dory due to its thin profile and large head contributes to its higher price compared to other fish. It is a popular choice among chefs and is well worth the cost for its delicious flavour and texture.

When purchasing John Dory, it is important to consider the preparation time required. If you buy just the fillets, there is almost no preparation time needed. However, if you purchase a whole fish, it will take approximately 15 minutes to remove the fillets.

In summary, John Dory is a distinctive-looking fish that is sought-after for its taste and texture. Its price can fluctuate based on market factors and availability, but it tends to be more expensive than some other fish due to its low meat yield.

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